Ingredients

• 2 lbs. beef, chuck roast, fat trimmed, cut into 1-2-inch chunks
• 1 medium onion, sliced thinly
• 2 stalks celery, sliced diagonally in thick pieces
• 6 carrots, sliced diagonally in thick pieces
• 2 tablespoons small tapioca (affiliate link)- see notes
• 1/2 cup tomato juice
• 2 teaspoons salt
• 1 tablespoon sugar

Directions

• 1. Place everything in the Instant Pot. Select the stew/meat setting (about 35 minutes, high pressure). After it’s done, let everything mellow out for about 10 minutes before releasing the steam. Technically at this point, it’s done. But I recommend finishing with a quick browning session in the oven (see notes below).
• 2. Preheat oven to 320 degrees. Place all ingredients in a baking dish – it can be glass or ceramic (we use a round casserole dish – something between 8×8 and 9×13). Cover with foil and bake for 3-4 hours. If the gravy dries out, you can add a little water to the gravy to loosen it up before serving. See notes below for additional modifications/instructions.
• 3. Place everything in a slow cooker. Cook on low for 6-8 hours, or on high for 4 hours until tender and cooked through. Technically at this point, it’s done. But I recommend finishing with a quick browning session in the oven (see notes below).
• 4. Whether you make this in the oven or in the Instant Pot, I recommend finishing by giving it about 10-20 minutes in a hot oven (400-ish degrees), uncovered, before serving. It gets the meat nice and caramelized on top and helps the gravy thicken up.

Nutrition